Roasted Red Pepper Crab Cakes

Roasted Red Pepper Crab Cakes

Lump crab meat gets a smoky, sweet lift from roasted red peppers and a quick golden sear.

Total 1 hr 5 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Shellfish, Eggs, Wheat, Dairy

These crab cakes fold roasted red peppers and fresh herbs into lump crab meat, bound lightly with breadcrumbs so the seafood stays front and center. Pan-searing in butter gives them a crisp, golden crust while the inside stays tender and moist. Serve them as an appetizer or main course alongside a squeeze of lemon or a dollop of remoulade.

Ingredients

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup roasted red peppers, drained and finely chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 2 scallions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges

Method

  1. In a large bowl, gently combine the crab meat, roasted red peppers, panko, mayonnaise, egg, Dijon mustard, parsley, scallions, Worcestershire sauce, smoked paprika, salt, and black pepper, taking care not to break up the crab lumps too much.

  2. Divide the mixture into 8 equal portions and shape each into a patty about 1 inch thick.

  3. Place the patties on a plate, cover, and refrigerate for 30 minutes to help them hold together while cooking.

  4. Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts and foams.

  5. Working in batches to avoid crowding, cook the crab cakes until golden brown and crisp, about 4 minutes per side.

  6. Transfer the crab cakes to a paper towel-lined plate to drain briefly, then serve warm with lemon wedges.

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Roasted Red Pepper Crab Cakes

These crab cakes fold roasted red peppers and fresh herbs into lump crab meat, bound lightly with breadcrumbs so the seafood stays front and center. Pan-searing in butter gives them a crisp, golden crust while the inside stays tender and moist. Serve them as an appetizer or main course alongside a squeeze of lemon or a dollop of remoulade.

1 hr 5 min 4 servings 285 cal

Ingredients

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup roasted red peppers, drained and finely chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 2 scallions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges

Method

  1. 1

    In a large bowl, gently combine the crab meat, roasted red peppers, panko, mayonnaise, egg, Dijon mustard, parsley, scallions, Worcestershire sauce, smoked paprika, salt, and black pepper, taking care not to break up the crab lumps too much.

  2. 2

    Divide the mixture into 8 equal portions and shape each into a patty about 1 inch thick.

  3. 3

    Place the patties on a plate, cover, and refrigerate for 30 minutes to help them hold together while cooking.

  4. 4

    Heat the butter and olive oil in a 9-inch skillet over medium heat until the butter melts and foams.

  5. 5

    Working in batches to avoid crowding, cook the crab cakes until golden brown and crisp, about 4 minutes per side.

  6. 6

    Transfer the crab cakes to a paper towel-lined plate to drain briefly, then serve warm with lemon wedges.